Description

Indulge in the delightful High Altitude Ginger Chocolate Skull Cake for Halloween, a unique dessert that combines the warm spice of ginger with rich chocolate buttercream. This fluffy cake is adorned with playful mini chocolate skulls, making it a perfect centerpiece for any spooky gathering. Easy to make and customize, this cake offers an inviting flavor profile that suits any occasion throughout the fall season. Whether you’re hosting a Halloween party or simply looking to impress your family, this cake will surely be a hit!

Ingredients

Scale

3 1/4 cups cake flour
1 1/4 cups granulated sugar
3 tsp baking powder
1 tsp coarse Kosher salt
1 tbsp ground ginger
2 large eggs
2 large egg whites
1 1/2 cups whole milk
1 tsp apple cider vinegar
1/4 cup light brown sugar
1/2 cup unsalted butter
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups unsalted butter
3 cups powdered sugar
1 cup unsweetened Dutch processed cocoa powder
1 tbsp meringue powder
1/4 tsp coarse Kosher salt
2 tsp vanilla extract or vanilla bean paste
2 tbsp milk or cream
12 oz chocolate candy melts
1–2 tbsp solid coconut oil

Instructions

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them lightly and lining the bottoms with parchment paper.
In a large mixing bowl, combine the sifted cake flour, granulated sugar, baking powder, coarse Kosher salt, ground ginger. Whisk together until evenly mixed.
In another bowl, whisk together eggs, egg whites, whole milk, apple cider vinegar, melted butter, vegetable oil, and vanilla extract until well blended.
Gradually add wet ingredients into dry ingredients and mix gently until just combined; do not overmix.
Divide the batter evenly between prepared pans and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for about 10 minutes, then transfer them to wire racks to cool completely.
In a large bowl using an electric mixer, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed until combined. Then add meringue powder if using, salt, and vanilla extract; beat until fluffy.
Once cakes are completely cooled, place one layer on a serving plate. Spread frosting on top before adding the second layer.
Melt chocolate candy melts according to package instructions, and if needed, mix in coconut oil to achieve desired consistency. Drizzle or pour over frosted cake as decorations.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 20g
Sodium: 150mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: For a lighter texture at high altitude, consider increasing liquid content slightly. Customize decorations with additional Halloween-themed elements like edible glitter or sprinkles.